Take reserved liquid and add the gelatin
Remove all skin and bones from fish then flake the salmon as fine as possible
Heat gently until the gelatin is melted, then add all the ingredients and mix on medium speed in an electric mixer
Rub the inside of a mould with a little mayonnaise and pour in mousse.
Allow to chill until firm.
Dip the outside of the mould in hot water to release the gelatin. Invert onto a serving tray and garnish.